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  • Bottle
    1JUNMAI NAMA GENSHU SHIBORITATE URAKASUMI
    LABEL
    Product type Junmai Namazake (Unpasturized, pure rice)
    Polishing Ratio 65%
    Alcohol 17.0%
    Serving temp. Chilled or room temperature (5～10℃)
    Appearance Clear, pale, lemon-green
    Nose Hints of melon and strawberry, ripe banana, muscat, tropical fruits, steamed rice.
    Palate Full-bodied, refreshing and vibrant, high umami.
    Pairing Japanese fondue, vegetables, and mackerel.
    About this sake
    Released immediately after press-filtration, Shiboritate types are the freshest sakes.
  • Bottle
    2SHIBORITATE TOKUBETSU JUNMAI NAMASAKE
    LABEL
    Product type Tokubetsu Junmai Namazake(special pure rice unpasturized)
    Polishing Ratio 60%
    Alcohol 17.0-18.0%
    Serving temp. Chilled or room temperature (5～10℃)
    Appearance Clear, pale
    Nose Peach, strawberry, steamed rice.
    Palate Rich, fresh, and velvety texture.
    Pairing Ankimo, pollock roe, hot pot.
    About this sake
    Released immediately after press-filtration, Shiboritate types are the freshest sakes.
  • Bottle
    3JUNMAI NAMAZAKE
    LABEL
    Product type Junmai Namazake (Unpasturized, pure rice)
    Polishing Ratio 65%
    Alcohol 17.0%
    Serving temp. Chilled or room temperature (5～10℃)
    Appearance Clear, pale
    Nose Green apples, lemongrass, fresh and smooth.
    Palate Rich, medium dry, and high umami.
    Pairing Tofu, grilled fish, tomato salad.
  • Bottle
    4JUNMAI NATSUZAKE URAKASUMI
    LABEL
    Product type Junmai (Pure rice)
    Polishing Ratio 65%
    Alcohol 15.0-15.9%
    Serving temp. Chilled or room temperature (5～20℃)
    Appearance Clear, pale
    Nose Banana, steamed rice, caramelized nuts.
    Palate Medium-dry, high umami and restrained acidity.
    Pairing Skewers, grilled fish, highland vegetables.
  • Bottle
    5JUNMAI-SHU AKIAGARI URAKASUMI
    LABEL
    Product type Junmai (Pure rice)
    Polishing Ratio 65%
    Alcohol 16.0-16.9%
    Serving temp. Chilled or room temperature (15～40℃)
    Nose Ripe banana, steamed rice, clove, basil, cinnamon, dried fruits, caramelized nuts.
    Palate Medium-dry, medium acidity, and high umami.
    Pairing Pacific saury, tuna, marinated dish, miso, cheese, oily meals.
    About this sake
    The first sake of the year is pasteurized once only before being matured from winter to fall and bottled unpasteurized. This sake gains flavour complexity while keeping an original refreshing feeling.
  • Bottle
    6TOKUBETSU JUNMAI-SHU HIYAOROSHI URAKASUMI
    LABEL
    Product type Tokubetsu Junmai (Special pure rice)
    Polishing Ratio 60%
    Alcohol 16.0-16.9%
    Serving temp. Chilled or room temperature (15～40℃)
    Appearance Clear, pale
    Nose Caramelized nuts, nutmeg, basil, steamed rice, hint of ripe banana, mushroom.
    Palate Rich and slightly dry, medium acidity, balanced umami and flavour intensity.
    Pairing Pacific saury, skipjack tuna, marinated dish, miso.
    About this sake
    The first sake of the year is pasteurized once only before being matured from winter to fall and bottled unpasteurized. This sake gains flavour complexity while keeping an original refreshing feeling.